Our Homemade Chocolate Pudding is all about that rich, chocolatey goodness that’s smooth as silk. Just five simple ingredients and you’re on your way to creating something that feels and tastes like a fancy dessert. But here’s the fun part – this pudding is your canvas for creativity. Imagine it layered in a dreamy trifle or parfait, swirled into a scrumptious pie, or even as a yummy dip for your favorite fruits. This simple yet sophisticated recipe allows you to elevate your dessert game, making it perfect for any occasion, from an elegant dinner party to a casual family gathering.
Why You’ll Love This Recipe
- Simple Ingredients: Made with just 5 easily available ingredients.
- Quick and Easy: Involves a swift, straightforward process that’s perfect for any skill level.
- Rich Chocolate Taste: Offers an intense chocolate flavor, perfect for chocolate lovers.
- Silky Smooth Texture: Creates a velvety, melt-in-your-mouth experience.
Indulge in the velvety smoothness of our Homemade Chocolate Pudding, where each spoonful offers a rich, deeply chocolatey bliss. With just five simple ingredients, you’re moments away from a luxurious dessert that tastes like a gourmet treat.
You might be picturing those little pre-packaged cups you can throw into your lunch, but chocolate pudding can be so much more! Thicker and creamier than a mousse, chocolate pudding is just as decadent and rich. Once you make this chocolate pudding recipe, you will get an idea of just how fancy pudding can be. Family dessert, party dessert or romantic dessert—any which way you cut it, this from-scratch perfect pudding is sure to please!
Ingredient Breakdown and Substitutes
- Butter: Adds richness and provides a fat to bind with the thickening agent. Coconut oil or a dairy-free butter alternative can be used in the same amount for a vegan option.
- Cornstarch: Acts as a thickener, giving the pudding its classic, firm texture. Arrowroot powder or potato starch can be used in equal amounts for a corn-free alternative.
- Heavy Cream: Contributes to the creamy and smooth texture of the pudding. We much prefer the heavy whipping cream for both taste and texture, but it is possible to use whole milk, or a combination of coconut cream and almond milk can be used for a dairy-free version. This substitution may alter the texture slightly. If you choose to use milk, increase the cornstarch to two full tablespoons.
- Granulated Sugar: Sweetens the pudding and balances the bitterness of the chocolate. To reduce refined sugar, use an equal amount of coconut sugar, or slightly less (about 3 tablespoons) of honey or agave nectar.
- Semi-Sweet Chocolate Chips: The primary source of chocolate flavor in the pudding. Dark chocolate chips for a less sweet, more intense chocolate flavor, or dairy-free chocolate chips for a vegan version.
Can this be made into a pie?
Yes! This pudding is wonderful as a chocolate pie. You will want to double the recipe if you are filling a 9 inch pie plate that is one and a half inches deep or deeper. You can also just prepare the recipe as directed and add a layer of whipped cream.
Chef’s Tip
When it comes to heating milk or cream, gentle and slow is the way to go. If milk or cream gets too much heat, or heats to quickly it can scorch. Stirring constantly helps prevent scorching because it keeps the liquid flowing so that none of it should be touching the sides of the pan long enough for scorching to occur.
Storage Instructions
Chocolate pudding is best eaten fresh. Store any leftovers in the refrigerator for up to 5 days in an airtight container with a layer of plastic wrap directly on top of the pudding to prevent a skin from forming.
More Chocolate Goodness
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Turned out really good, used my microwave though, just to see if it was possible! About 30 sec for the butter, another 30 after adding cornflour, then 2 min or so with the cream, stopping to whisk every 30 sec first minute, 15 sec intervals after that because it does start to thicken quickly. Used dark chocolate and put in fridge for one hour. Was still slightly warm, but very good with some whipped cream on top. So easy to be able to do this in a bowl! Started with half recipe just in case… made about 2 servings. Now going to try some variations of additives and flavors, like vanilla and maybe banana. Used to make stovetop tapioca a lot, but egg whites are tricky for microwave.
I used dark chocolate chips. It was yummy!
Thank you for the awesome recipes! My family and I have truly enjoyed them!
This is an exceptionally good recipe. I don’t eat much dairy so I used Almond Milk and it came out absolutely delicious!!